Skip to main content

What is Food?

What is Food?

Define Food?

Food makes your body work, grow and repair itself. The kind of food you eat can affect the efficiency of these processes. Body function and the food that sustains it is infinitely complex. Food is in fact one of the most complicated sets of chemicals imaginable.

Getting to know which nutrients are in which foods can help you to understand something of this complex relationship between your food and your body.

Chemicals in food

Food is composed of many different chemical substances - 'macronutrients' (major nutritional components that are present in relatively large amounts, such as protein), 'micronutrients' (major nutritional components that are present in relatively small amounts, such as vitamins), water, and roughage (dietary fibre).

Food may contain colours (natural and synthetic), flavours, pharmacologically active substances (such as caffeine, steroids, and salicylates, which chemically affect the body), natural toxicants (naturally occurring poisons, such as cyanide), additives, and various contaminants (substances resulting from a contaminated environment, such as pesticides). Even characteristic flavours such as those of oranges and passionfruit can depend on the presence of a dozen or more chemicals.

The chemical nature of food is changed by storage, preservation and, especially, by cooking. Food chemicals can also interact amongst themselves within the body. For example, the availability to the body of iron from plant sources depends on the amount of vitamin C present in the food eaten. The way in which carbohydrate is absorbed from the bowel depends to some extent on the presence of dietary fibre, even though the fibre itself is not absorbed.

Physical form of food

Food is also more than just the chemicals it contains. Its physical characteristics are important. The size of food particles can affect the extent to which nutrients are digested and made ready for absorption by the body. For example, eating an intact apple has nutritional value different from drinking all the same chemicals in an apple purée. Ground rice is more rapidly digested than unground rice. Nutrients can be more easily absorbed from peanut butter (paste) than from peanuts eaten whole.

Acid or alkaline

The acidity and alkalinity of food are physical properties often thought to be important. In fact, they are only important insofar as they might alter the rate of emptying of the stomach, digestion in the small bowel and the acidity or alkalinity of the urine. Our bodies can cope with a wide range in food acidity and alkalinity without much problem. Acid foods are generally sour while alkaline foods often have a slightly soapy taste. The use of sodium bicarbonate (baking soda) can make foods alkaline. It can also cause loss of vitamin C and contribute to our intake of sodium.

Comments

Post a Comment

Popular posts from this blog

Milk Production in Pakistan

MILK PRODUCTION IN PAKISTAN Milk production and processing is the most important component in livestock sector in Pakistan. The value of milk alone exceeds the combined value of wheat, rice, maize and sugarcane. The milk in Pakistan is predominantly produced under four different production system namely Rural Subsistence Smallholdings, Rural Market Oriented Small–holdings, Rural Commercial Farms and Peri urban/ Urban Dairying. The overall animal herd is thinly spread across thousand of square kilometers with and average of 3-5 animal per house hold and more than 40 million people in the rural area are engaged in livestock raising. Out of total milk produced, 97 % is marketed in informal sector (loose milk consumed in the villages and/or sold in the cities through”Gawallaws” is unhygienic conditions and without any quality standards). Since more than 90% of milk is produced by small holders, its collection and processing faces a major challenge. The dairy sector operates mostly in the...
Post a Comment
Read more

Dehydration of Food: Benefits, Uses, and Nutritional Value

 Dehydration of Food: Benefits, Uses, and Nutritional Value Introduction Dehydration is one of the oldest food preservation methods, involving the removal of water from food to inhibit microbial growth and spoilage. This process extends shelf life, reduces weight, and concentrates flavors while retaining most nutrients. Dehydrated foods are widely used in households, food industries, and even space missions due to their convenience and long storage potential.   Benefits of Dehydrated Food 1. Extended Shelf Life - Removing moisture prevents bacterial, yeast, and mold growth, significantly increasing storage time.   - Example: Fresh fruits (7-10 days) vs. Dehydrated fruits (6-12 months).   2. Preservation of Nutrients - While some heat-sensitive vitamins (like Vitamin C) may reduce, minerals, fiber, and antioxidants remain intact.   - Example: Dried apricots retain potassium and iron. 3. Lightweight & Portable   - Ideal for hiking...
Post a Comment
Read more

Safety of Plant-Based and Lab-Grown Foods

Safety of Plant-Based and Lab-Grown Foods In today’s world, more and more people are becoming concerned about the environment, health, and animal welfare. This has led to a growing interest in plant-based and lab-grown foods . These food alternatives are often seen as better choices for the planet and our health. But a very important question still remains—are they safe to eat? Let’s explore what these foods are, how they are made, and what scientists and food experts are doing to make sure they are safe for everyone. What Are Plant-Based Foods? Plant-based foods are made using ingredients that come only from plants. This includes vegetables, fruits, grains, nuts, seeds, and legumes like soybeans and peas. These foods are made to look, cook, and taste like meat, dairy, or eggs—without using any animal products. For example, many plant-based burgers are made from pea protein, beet juice (to give the burger a red color), and coconut oil (to give it a fatty texture). These ingredi...
Post a Comment
Read more